Mer des Oliviers de Delphes

Mer des Oliviers - Delphi - Greece - Olive Oil Tasting - The Good Gourmet

Cooking Classes, Olive Oil Producer, Olive Oil Tasting, and Restaurant

Olive Oil

Olive Types





Cold pressed 


Cultivated Surface



Production Volume



Our Story

The olive oil Mer des Olivier de Delphes, is produced from olives of the olive groves of Amfissa – Delphi. These groves exists for over 5000 years being the oldest in Greece and one of the oldest on the planet. Here the ancient Greeks cultivated olives and produced oil before any other part of Greece did.

Within this environment the Kanatas family cultivates olives and produces oil for hundreds of years by methods that have not changed much over the centuries. The Grandfather Vasilis Kanatas inherited 2500 trees from his father who sold them to Athens and other parts of Greece. In our family home in Amfissa, Grandpa Vasilis had installed a small olive storage in large wooden crafts of 15 tonnes and oil containers.
While the variety of Amfissa olives has always been known for its excellent quality and taste, few knew that the oil derived from it has unique quality and flavour characteristics.
1. Amfissas type olive fruit has fewer calories per pound than any other fruit (Kalamata – Ladoelias – Koroneiki – etc.). Suitable for diets and healthy eating.

2. The organoleptic characteristics of our oil is top as shown by the analyses given below as it contains a high content of all the elements that make olive oil unique comparing to others.

3. The taste of the oil from the olive groves of Amfissa – Delphi is so unique that it can stand out in hundreds of world oil contests. The intense fruit aroma is distinctive and specialists use it to highlight the soft flavour of indifferent olive-oils of the state. The fresh olive taste of Amfissa that contains almond and other fruits of the forest flavours, emerges from the oil, driving mad the palate of the specialists as well as the average consumer.

The average yield of Amfissa olive is 7 to 1. This means that it takes about 7 pounds of olives for a pound of oil. The average yield of a Ladoelias, another region of Greece, is 4 to 1. This affects both the quality that is superior of collecting sensory components from more fruit, as well as the price, which is higher for obvious reasons.

We Speak:

English, French, German, Greek, and Italian

Group Size:

1 – 100

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